Crispy Vegan Hasselback Potatoes
- Plantiful Palate
- 4 days ago
- 6 min read
You know a side dish has arrived when it makes people pause mid-conversation. These Crispy Garlic and Chilli Vegan Hasselback Potatoes do exactly that: thin accordion slices that crisp and char at the tips while staying impossibly tender inside, each layer soaked with garlic, chilli, and herbs that turn a humble spud into something worth fighting over.
These are what vegan recipes should be: indulgent, satisfying, and easier than they look. Thinly sliced potatoes drink in olive oil, garlic, chilli flakes, and herbs as they roast, creating layers of flavour tucked between every fold. They work beautifully as an everyday side, but they truly shine as part of your vegan Christmas recipes when you need something that looks impressive without the fuss. The crisp edges and fluffy centres make them perfect for plant-based side dishes that steal the show, whether you're hosting a festive dinner or just want to elevate a Tuesday night meal.
If you're looking for something special enough for the holiday table yet simple enough to make on repeat, this is it. They fit naturally within both vegan recipes and lacto-vegetarian recipes, making them ideal for gatherings where everyone can enjoy the same stunning dish.
Recipe:
Serves: 4
Prep time: 15 mins
Cooking time: 55
Total time: Active 1 hour 10 mins
Ingredients:
For the potatoes:
8 medium potatoes, similar size, peeled or scrubbed clean
5 tablespoons olive oil
4 garlic cloves, finely minced
1 teaspoon dried chilli flakes
1 teaspoon dried oregano or thyme
Sea salt, to taste
Freshly ground black pepper, to taste
To finish:
Fresh parsley, finely chopped
Method:
Preheat the oven to 200°C. Place a large baking dish or roasting tray in the oven to warm slightly while you prepare the potatoes.
Using a sharp knife, slice each potato thinly across the width, stopping just before cutting all the way through so the base stays intact. Placing a wooden spoon or chopstick along each side of the potato helps prevent cutting through.
In a small bowl, mix the olive oil, minced garlic, chilli flakes, dried herbs, salt, and black pepper until well combined and fragrant.
Carefully remove the hot baking dish from the oven and arrange the potatoes snugly inside. Spoon the garlic and chilli oil generously over each potato, making sure some of the mixture drips down between the slices.
Roast for 35 minutes, then remove from the oven and baste the potatoes with the oil collected at the bottom of the dish. Gently separate the slices using a spoon so the heat can crisp the edges.
Return to the oven for a further 20 minutes until the potatoes are deeply golden, crisp at the edges, and tender all the way through when pierced with a knife.
Remove from the oven and scatter with freshly chopped parsley just before serving.
Love the cooking, hate the cleanup?
If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.
What makes it a game changer? It fits in nearly every kitchen, uses less water than hand-washing, and honestly, it's removed that voice in your head that says "maybe just get takeout tonight." When the barrier between you and that exciting new recipe is just the cleanup, having this on your counter changes everything. Worth checking out if you're curious.
Why it works for plant-based cooking:
🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere
🌱 More sustainable than hand-washing - uses a fraction of the water
⏱️ Quick cycle between recipe steps - need that food processor bowl back? 15 minutes
📦 Compact and portable - sits on your counter, move it anywhere, even take it with you
🧘 Actually enjoy cooking again - the mental load of cleanup disappears
Additional Tips:
Choosing evenly sized potatoes ensures they cook at the same rate and crisp evenly.
If the garlic starts to brown too quickly, loosely cover the dish with foil for part of the cooking time.
For extra crisp edges, tilt the tray slightly when basting so the oil runs back through the slices.
Alternative Cooking Methods:
Air fryer: Prepare the potatoes as instructed and arrange them snugly in the air fryer basket. Cook at 180°C for 30 to 35 minutes, basting with the garlic oil halfway through. The potatoes are ready when the edges are deeply golden and crisp, and the centres feel soft when pierced. This method works especially well for smaller batches and is ideal for quicker vegan recipes.
Fan oven: If using a fan assisted oven, reduce the temperature to 180°C and roast for 60 to 65 minutes. Baste twice during cooking to encourage even browning and to prevent the garlic from drying out.
Make ahead for Christmas: For vegan Christmas recipes, you can slice and season the potatoes earlier in the day, cover tightly, and refrigerate. Roast just before serving, adding an extra 5 minutes if cooking straight from cold.
Extra indulgent finish: For a richer flavour, brush the potatoes with a mix of olive oil and vegan butter during the final 10 minutes. This creates deeper colour and an almost roasted garlic bread aroma.
Herb variation: Swap dried herbs for rosemary or thyme sprigs tucked between the slices for a more festive, aromatic version suited to holiday tables.
Allergy information / alternatives:
Gluten free
Nut free
Soy free
Sesame free
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 5 g
Carbs: 42 g
Fat: 14 g
Sugar: 2 g
Salt: 0.8 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
Find more comforting, crowd pleasing vegan recipes like this at Plantiful Palate and turn everyday ingredients into something memorable.
Vegan Hasselback Potatoes FAQs
❓ Can I prepare Hasselback potatoes in advance for vegan Christmas recipes?
Yes. You can slice the potatoes up to 6 hours ahead and keep them submerged in cold water. Dry thoroughly, season, and roast just before serving so they stay crisp and impressive for a festive table.
❓ Which potatoes give the crispiest results?
Floury potatoes like Maris Piper or King Edward work best for vegan recipes as they crisp beautifully while staying light and fluffy inside.
❓ Are these potatoes suitable as a main roast side for vegan Christmas recipes?
Absolutely. These are designed to shine on a Christmas table, pairing well with vegan roasts, nut free mains, and rich gravies.
❓ How spicy are these Hasselback potatoes?
The heat is gentle and warming rather than fiery. You can easily tailor the chilli flakes up or down depending on who you are cooking for.
❓ Why do my Hasselback potatoes sometimes stay pale?
This usually means the oven is not hot enough or the potatoes were overcrowded. Heat, space, and generous oil are key to golden vegan recipes like this.
❓ Can I make these suitable for children or spice sensitive guests?
Yes. Simply reduce or omit the chilli flakes and season lightly. The garlic and herbs still provide plenty of flavour.
❓ How do I reheat leftovers without losing crispness?
Reheat uncovered in a hot oven at 200°C for 10 to 15 minutes. Avoid the microwave, as it softens the edges.
❓ Can I scale this recipe up for guests?
Yes. Simply use a larger roasting tray and leave space between each potato so the heat can circulate and crisp the edges evenly.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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